Chicken & Sausage Jambalaya Recipe

Prep proteins and vegetables

Trim any excess fat from chicken thighs and cut into 1" pieces. Pat chicken dry and season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Slice the andouille sausage into 1/2" rounds. Dice onion, bell pepper, celery; mince garlic. Rinse rice under cold water until water runs clear and drain.

Brown sausage

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tablespoon oil. When shimmering, add sliced sausage in a single layer and cook 3–4 minutes without moving to get a good sear, then stir and cook another 2 minutes until browned. Use a slotted spoon to transfer sausage to a bowl, reserving rendered fat in the pan.

Brown chicken

Add remaining 1 tablespoon oil to the pan (if needed) and increase heat to medium-high. Add chicken pieces in a single layer, cook undisturbed 2–3 minutes until browned, flip and brown the other side 2 minutes. You do not need to cook through—just develop color. Transfer chicken to the bowl with sausage and set aside.

Reduce heat to medium. If the pan is dry, add a drizzle of oil. Add diced onion, bell pepper and celery (the 'holy trinity') to the pan and cook, stirring occasionally, until softened and starting to brown, 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and chopped tomato and cook 1–2 minutes, scraping up browned bits from the bottom of the pan. This builds deep flavor.

Return browned chicken and sausage to the pot and stir to combine with the vegetables. Sprinkle Creole/Cajun seasoning, smoked paprika, dried thyme, cayenne (if using), remaining salt and pepper over the mixture. Add bay leaf.

Add rinsed rice and stir to coat grains in the tomato-vegetable mixture for 1 minute. Pour in chicken stock and stir once to distribute ingredients evenly. Bring to a simmer over medium-high heat.

Once simmering, reduce heat to low to maintain a gentle simmer. Cover the pot with a tight-fitting lid and cook undisturbed for 18–20 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid during cooking to ensure even steam cooking.

Remove pot from heat. Let sit, covered, 5 minutes to steam. Remove and discard bay leaf. Gently fluff jambalaya with a fork. Stir in butter (optional) for richness and adjust seasoning with additional salt, pepper, or hot sauce to taste.

Transfer to a serving bowl or plate. Garnish with sliced green onions and chopped parsley. Serve hot with extra hot sauce on the side.